Lemon, broccoli & sesame roast chicken

Lemon, broccoli & sesame roast chicken

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(21 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Give traditional roast chicken a Chinese-style twist with this zesty recipe

Nutrition and extra info

Nutrition: per serving

  • kcal340
  • fat23g
  • saturates7g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein28g
  • salt2.35g
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Ingredients

  • 4 chicken leg portions, cut into thighs and drumsticks
  • 2 lemons, juice of 1, the other cut into 8 chunks
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g thin-stemmed broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 4 garlic cloves, thinly sliced
  • thumb-sized piece ginger, finely shredded
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp light soy sauce
  • 1 tbsp clear honey
  • 1 tbsp sesame seeds
  • 1 tsp sesame oil

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the chicken and lemon chunks in a large roasting tin, season with pepper, then roast for 30 mins until the chicken is turning golden.

  2. After 25 mins, bring a little water to the boil in a frying pan, add the broccoli, cover and steam for 3 mins until bright green and almost tender, then drain.

  3. Tuck the broccoli around the chicken, scatter the garlic and ginger over and around the meat, then splash over the lemon juice, soy and honey. Sprinkle with the sesame seeds. Roast for another 15 mins until the chicken is golden and tender, and juices look sticky. Drizzle with sesame oil, then serve the chicken, broccoli and juices with rice.

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Comments (26)

emilyshort's picture
3

Tasty and light meal. I could have eaten seconds. Would have liked more sauce, and I rubbed the chicken in Chinese 5 spice first too for extra chinese tastes.

stargirlnikki's picture
5

I had half a lime in the fridge, so that went in too, and I couldn't resist a few chilli flakes as I love my food spicy hot! Really simple and super delicious but next time I'll try it with skinless/boneless thighs as I'm not really a fan of bones though I will miss the crispy skin... Any which way, this one will definitely be cooked again here, loved it!

bettercook's picture

****
Deliciously sticky and lemony. It made for a great Monday night meal. I squeezed another half lemon over the works before putting it back in the oven for the last 15 minutes. I would add more broccoli as well. Served it over vermicelli noodles. A keeper! Good enough for company.

theashes's picture
5

Delicious and very easy. I had a particularly juicy lemon, so perhaps that is why the sauce was rather runny, but it made the rice soooo tasty. I forgot to put the sesame oil in, but I still loved it. I used 6 chicken thigh fillets for ease, that easy ginger puree stuff, and I didn't slice the garlic cloves, just roasted them whole and squashed them afterwards. It only served two adults and 1 child though, so I'll use twice the amount of broccoli next time.

hemleyhill's picture
5

Sorry, forgot to give it stars!

hemleyhill's picture
5

I loved this recipe, it was very easy and tasty - I served it with chinese noodles. It was probably even better heated up the next day.

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